Lobster Tater Tots

Fourth of July weekend is almost upon us, and while you put the finishing touches on your weekend plans, we invite you to add this mouth-watering recipe to the mix, because we just discovered it and felt it absolutely necessary to share it (it's way too good to keep to ourselves). Below, we've got the recipe for the Maine lobster tator tots they serve up at the super chic Refinery Hotel and Rooftop in New York City’s Garment District. Your mouth will thank you. Trust us.

Ingredients

3 1 1/4 lb Maine Lobsters, meat removed

2 large packages Tater Tots

Fresh basil leaves

1/2 pound Grafton sliced aged cheddar

Lemon

Melted butter

Old Bay

12 ounces Grafton shredded cheddar

12 ounces shredded Gruyère cheddar

8 ounces diced Taleggio cheese

8 ounces cheese curds

1 quart whole milk

1 quart heavy cream

1 sliced Spanish onion

1 Bay leaf

1/2 teaspoon whole black pepper, freshly ground

1 pinch grated nutmeg

1/3 cup all-purpose flour

1/4 cup unsalted butter

1 quart chopped vine ripe tomato

2 tablespoons Extra Virgin olive oil

1/2 tablespoon Sherry vinegar

Kosher salt

Freshly ground black pepper

2 minced Garlic Cloves

1/4 cup pasteurized egg yolks

2 teaspoons Dijon Mustard

1 tablespoon Freshly Squeezed Lemon juice

2 cups grapeseed oil

1 teaspoon Kosher Salt

1/4 cup Freshly Grated Horseradish Root

How to Make It

Lobster Tots

Bake or deep fry the tots.

Place the tots on a baking dish or sheet tray and top with sliced cheddar cheese.

Bake the tots until the cheese is melted.

Gently warm the lobster in butter and lemon mixture (add lemon to preference)